An Ankoù
Landlord.
You've convinced me.Well you're cooking outside so not warming up you house any further. We tend to have meat + salad so there's only one hot element, and if you are barbecuing properly you shouldn't need to interact with it too much, i.e. put meat on, shut lid, leave until cooked.
Plus you can sit around and drink cooling beer outside whilst monitoring its progress.
In fact, although we have metal barbecues with lids, I tend to cook on an open fire. Not set up for a winter blaze as in the picture, but you get my drift. I've ordered a cast iron Dutch oven to play with, but it's not coming until Saturday.
Normal countries tend to be hot mid-afternoon, but here, for some strange reason, it seems to peak between 6 and 7. Nevertheless. Barbie scheduled for Thursday to celebrate the storming of the